Alis Potato Casserole Food

CHICKEN AND SWEET POTATO ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Coat a 9-by-13 inch baking dish with cooking spray and set aside.
• Prepare the enchilada sauce. Heat the oil in a medium saucepan over medium-high heat. When the oil is shimmering, add the arrowroot powder and whisk until combined, about 1 minute. Add the tomato sauce, broth, chili powder, cumin, garlic powder and salt to taste.
• Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thickened, 15 to 20 minutes.
• While the enchilada sauce cooks, spiralize the sweet potatoes. Trim the ends, then slice halfway through the sweet potatoes lengthwise, careful not to pierce through the center. Spiralize to yield chip slices. Set aside.
• Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Arrange a third of the sweet potato slices in a single layer, overlapping slightly to cover up any little gaps. Sprinkle half of the beans, half of the chicken, 1 cup of the cheese, half of the spinach and 1/2 cup of the enchilada sauce evenly over the sweet potato slices. Repeat, starting with a third of the sweet potato slices, then the remaining beans and chicken, 1 cup of the cheese, the remaining spinach and 1/2 cup of the enchilada sauce. Finish the casserole with the remaining sweet potatoes slices and spread the remaining enchilada sauce over top. Cover tightly with aluminum foil.
• Bake the casserole for 40 minutes. Uncover and sprinkle with the remaining 1 cup of cheese. Bake until the cheese melts and the casserole bubbles, about 5 minutes. Let cool for at least 10 minutes, then top with the avocado and cilantro before serving.

ALIGOT (CHEESY POTATOES) RECIPE BY TASTY

Steps:

• In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
• Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
• Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
• Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
• Pour in the heavy cream and stir again until combined.
• Gradually add in the cheese, stirring between each addition, until completely melted.
• Continue stirring the potatoes until smooth, thick, and elastic.
• Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
• Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
• Enjoy!

THE BEST BAKED POTATO CASSEROLE EVER!

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 x 2 inch baking dish with nonstick pan coating or grease lightly with solid shortening.
• Cut baked potatoes into 1 inch cubes. Place half in a prepared baking dish; sprinkle half of the salt, pepper and bacon. Top with half of the sour cream & cheese.
• Repeat layers.
• Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted (It usually takes 30 minutes for me. Also, you can cover with foil if the cheese starts to brown too quickly).
• Sprinkle with chopped green onions to garnish.

ALI'S POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 13x9-inch baking dish.
• Mix potatoes, sour cream, cheese cubes, and cream of mushroom soup in a bowl; spread into prepared baking dish.
• Mix corn flakes cereal and butter in a bowl spread over the potato mixture.
• Bake in preheated oven until hot and bubbling, about 1 hour.

ORE IDA'S CHEESY POTATO CASSEROLE

Steps:

• Mix soup, sour cream, salt, pepper, green onion and cheese in a large mixing bowl.
• Ad Hashbrowns to above mixture and stir to combine.
• Place in greased 9x13 pan.
• Top with butter and cornflakes mixed together.
• Bake at 350 degrees for 45 minutes until bubbly around the edges.